Attività di Plodia interpunctella (Hbn.) nelle fasi di produzione e stoccaggio di un prodotto dolciario

Various aspects concerning possible infestations of Plodia interpunctella (Hbn.) in a confectionery product (panforte) have been evaluated, such as: susceptibility of ingredients and finished product, survival of eggs inside the packing, and resistance of the package to the insect attack. P. interpunctella shows a strong ability to develop on almonds and pistachios while it cannot reach tiwadult stage on candies, powdered sugar and spices mixture. Therefore, panforte without candies and the one without dusting with powdered sugar are the most susceptible to the development of the moth, compared to the traditional one. Survival of the eggs, during the cooling phase, is observed when the temperature of panforte surface is 40°C. The packing of panforte is composed of: a primary wrapping of polycoupled [PET(12μm)-Al(8,5μm)-LDPE (60μm)]; a box in thin cardboard; a thermoretractable covering (PVC). Packaging in polycoupled shows a sufficient mechanical resistance if attacked from outside, while it can be pierced from inside near the welds. The outer covering in PVC, if properly welded, prevents larvae from entering.